Introduction

This Baked Cinnamon Apple Butter French Toast is a delightful twist on a classic breakfast favorite, combining the warm flavors of cinnamon and apple butter with rich, custardy challah bread. Perfect for a cozy weekend brunch or special occasion, it’s topped with a luscious maple cream and cinnamon syrup for an irresistible finish.

A rectangular white ceramic dish filled with a baked apple dessert featuring multiple layers of thinly sliced, caramelized apple pieces with a rich golden-brown color, some darker caramelized edges, and a crispy texture on top. The apples are arranged in a slightly curled, overlapping pattern visible beneath generous dollops of creamy, off-white whipped cream or ice cream placed in the center and bottom-left corner of the dish. The dish rests on a cooling rack on a wooden surface with a knife and half an apple nearby, with soft natural lighting creating warm highlights and deep shadows that emphasize the texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf challah bread, sliced into 1 1/2 inch thick slices

1 cup apple butter

6 large eggs

2 cups whole milk

1 tablespoon vanilla extract

6 tablespoons salted butter, melted and browned

2 Honeycrisp apples, thinly sliced

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 cup maple syrup

2 cinnamon sticks

2 tablespoons bourbon (or 1 tablespoon vanilla extract)

1 cup heavy whipping cream

Sea salt, to taste

Instructions

Step 1: Butter a 9×13-inch baking dish. Slice each piece of challah bread almost all the way through, leaving a 1/4 inch at the bottom to keep the slices connected. Spread the inside of each slice with apple butter.

Step 2: In a large bowl, whisk together the eggs, whole milk, vanilla extract, cooled browned butter, and a pinch of sea salt. Submerge each piece of bread into the egg mixture, letting it soak for at least one minute.

Step 3: Arrange the soaked bread slices in the buttered baking dish. Toss the sliced apples with brown sugar and cinnamon, then stuff the apples between the bread slices. Pour any remaining egg mixture over the bread.

Step 4: Cover the dish and refrigerate for at least 30 minutes or overnight to allow the flavors to meld and the custard to set.

Step 5: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the top is golden and the custard is set.

Step 6: Prepare the cinnamon syrup and maple cream: In a small pot, combine maple syrup and cinnamon sticks. Simmer for 5 minutes, then remove from heat and stir in bourbon or vanilla extract.

Step 7: Whip the heavy cream with 1-2 tablespoons of the cinnamon syrup and a pinch of sea salt until soft peaks form. Serve the baked french toast topped with cinnamon syrup and the whipped maple cream. Enjoy!

Tips & Variations

For a non-alcoholic version, substitute bourbon with extra vanilla extract.

Use day-old challah bread for best soaking results—it holds the custard without falling apart.

Swap Honeycrisp apples for Fuji or Granny Smith if you prefer a tarter or sweeter apple flavor.

Make ahead and refrigerate overnight for a grab-and-bake morning meal.

FAQs

Can I use a different type of bread?

Yes, brioche or Texas toast work well as alternatives because they are sturdy and absorb custard nicely.

How do I make this recipe vegan?

For a vegan version, substitute eggs with a flax egg or chickpea flour batter, use plant-based milk, vegan butter, and coconut cream instead of heavy cream.